Rich Lemon Nut Muffins

The Fiddling Magpie is being parceled out. Just like a real magpie nest! you are now in the muffin parcel.

This muffin recipe comes from mostly vegan days. Eggs, dairy, soy or almond, it has stayed on top of my mental muffin recipe stack and I doubt it will ever be displaced. Except possibly by two other recipes. You will have to come back for them, in the future.

7 oz. firm tofu
3/4 cup plain soy or almond milk
3 TBS non-dairy "cream" cheese, such as Tofutti® "Better Than Cream Cheese"
grated zest from one large lemon
1 tsp. lemon juice
pinch turmeric

Yes! Turmeric!

Blend all the ingredients listed above on medium speed until smooth, about 1 minute. The mixture will look a little bit like cake batter. Set aside.

Preheat oven to 350º f.

Lightly toast, in the preheating oven:
1/2 cup coarsely chopped pecans or walnuts, on a small metal pan
When nuts have cooled, place them in a large mixing bowl.
Add
2 cups flour
2/3 cups sugar
1/4 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
Stir it all up thoroughly.

Place 1/2 cup butter, OR 1/4 cup butter and 1/4 cup shortening in a heatproof glass container. Melt butter, either by placing the container in the oven, or by microwaving on the defrost setting for two minutes.

Prepare a 12 muffin tin by greasing just the bottoms (not the sides) of the muffin holders.

Combine the three muffin components just before baking ( the melted butter and the blender batter to the dry ingredients). Scoop spoonfuls into the muffin tin. The batter will be thick and fluffy. It might look like there is too much batter for 12 muffins, but there isn't!

Bake muffins for about 30 - 35 minutes or until tops resist when lightly pressed.
Allow the muffins to cool in the pan for 5 minutes. Then remove by running a butter knife around the outside edge of each muffin, and lifting the muffins from the tin.

Enjoy with "cream" cheese and fruit topping of your choice. These muffins are a smash hit with people who think they don't like tofu or soy products.